Most people I know have a love-hate relationship with Brussels Sprouts. And I can understand why. These mini cabbages are slightly bitter in taste, and the centre is quite stiff and doesn’t cook easily. There was a time I used to dislike them too. But that’s the very reason I had to find a way to cook them my liking. A little patience and technique is all it takes to transform them into the most delicious stir fry.
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Quick Brussels Sprouts and Chicken Sausage Stir-Fry
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Quick, flavorful stir-fry featuring shredded Brussels sprouts and chicken sausage. Perfect with quinoa or as a side.
Ingredients
- 10-12 Brussels Sprouts (10-12 Brussels Sprouts) Brussels Sprouts
- 1 clove (1 clove) garlic
- 0.5 cups (118 ml) frozen corn kernels
- 1 cooked chicken sausage (1 cooked chicken sausage) cooked chicken sausage
- 3 tbsp olive oil
- 0.75 tsp paprika
- Salt
- Pepper
Instructions
- Heat oil in a pan.
- Add the garlic and cook for one minute.
- Stir in the remaining ingredients, cover, and cook on medium heat for 2-3 minutes.
- Remove the cover and sauté on high heat for one minute, until the ingredients brown on the underside and a buttery fragrance is noticeable.
- Serve with quinoa or as a warm side dish with chicken or fish.
- Optional: Top with a dollop of yogurt.
Notes
- For optimal browning, ensure your Brussels sprouts are relatively dry after shredding; pat them with a paper towel.
- Substitute andouille or Italian sausage for the chicken sausage for a spicier kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
Do I need to shred or halve the Brussels sprouts before stir-frying?
Halving or quartering them works best so they cook quickly and get some caramelization on the cut sides. Shredding is another option if you want them to cook even faster. 
What kind of chicken sausage should I use?
Any pre-cooked chicken sausage works well here. Italian-seasoned or garlic herb varieties add extra flavor without needing additional spices. Slice them into rounds or half-moons for even cooking.
How do I keep the Brussels sprouts from getting soggy in the stir-fry?
Make sure your pan is very hot before adding the sprouts, and avoid overcrowding. Cook them in a single layer so they sear rather than steam. This should take about four to five minutes.
